Like with a lot of the recipes I end up with, this one is no exception because it came about with leftovers. You may have noticed that I do have another sweet potato tortilla recipe on the blog but it’s made up with sweet potato’s that I dehydrated & made into flour. Those came out great BUT now that I have made these, I will probably stick to this recipe as it’s a lot easier using up leftovers…..or even making a mash vs. dehydrating sweet potato slices.
I have used these tortillas throughout the week and have used in various ways. The first thing I did was use them in enchiladas and omg! They were sooo good! The sweetness from the tortilla along w/the spiciness of the sauce made it a win-win in my book. If you need an enchilada sauce, I have one here for you to check out.
I also made a quick wrap for breakfast using scrambled eggs, spinach and sausage. If you have read other blog posts of mine, having tortillas with our breakfast was what we had along side our eggs instead of toast……whether we wrapped it or scooped it, it was a daily thing in our household. I used to love to use a tortilla to wipe up all the yummy yolk that couldn’t get picked up with the fork. And that’s what I miss by having my breakfast wrapped up in the tortilla but there’s always next time 🙂
If you have a prep day, I would probably make these tortillas then. It will save you time when you want to use in a meal such as enchiladas etc. As I said before, I used up the sweet potato mash that I had leftover to whip these up but if you’ll be making these from scratch, you might want to at least make the mash up the night before or in the morning to cool and also save time on ‘tortilla making day’. Making the tortillas ahead and keeping them stored in the fridge is best and then you can always decide what to do with them throughout the week.
I had a lot of fun with these tortillas over the week. I’m thinking the Buffalo Chicken Dip I have on the blog would be delish wrapped up in these tortillas! I made a breakfast tostada by crisping it up in bacon grease and that was amazing! Taquito’s are now on my mind for the next batch of tortillas!
Have fun with it my friends and please let me know how you use them! I’d love to try new things/ways and we all have different “go-to’s” so please keep me posted where you go with these tortillas 🙂
- In a bowl, combine mashed sweet potatoes, flours, eggs and water. Whisk thoroughly. *I use mashed potatoes that have already been seasoned as I use my leftovers from a meal ....but if you're making specifically for this recipe, add seasonings to taste.
- In a preheated small pan, add a dab of coconut oil to coat.
- Using 1/3 measuring cup, add batter to pan and swirl pan to allow batter to spread and form circular shape.
- Cook 2-3 min on one side - flip with spatula and cook another 2 minutes.
- Continue with remaining batter.
- Store in air tight container with paper towel on top to absorb moisture, in refrigerator up to one week.